GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
|
1 lb squid
12 oz Pickled Seaweed (prepared) 1/2 cup carrot (strings) 1/2 cup cucumber (sticks) 1/3 cup basil leaves (chopped) 1 teaspoon ginger, minced 1 teaspoon sesame oil 1 tablespoon GC Farms’ Jalapeno infused olive oil 1 tablespoon rice wine vinegar 1 teaspoon hot sauce (optional) 1 tablespoon lemon juice 1 teaspoon soy sauce 1 teaspoon sesame seeds salt (to taste) |
  1 - Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into thing rings.
2 - Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, about 30 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
3 - In a large bowl, mix the sesame oil, jalapeno olive oil, rice wine vinegar and hot sauce. Add squid and incorporate well.
4 - Next, add in the cucumber, carrots, and basil and mix again. Add in lemon juice, soy sauce, sprinkle sesame seeds on top and serve.
|
ARCHIVES
                                                                                                                     FEB 2013
                                           |